Donal's spicy migas eggs

Typically a Mexican or Tex-Mex breakfast dish this also makes a cracking supper. Feel free to experiment with what you add to your eggs: chorizo, black beans or pickled jalapeños go down a treat.

Donal's spiced lamb shoulder with aioli

Watch Donal's Family Kitchen, Wednesdays on RTÉ One at 7:30pm.

Donal's raspberry & white chocolate brownies

Melting white chocolate can be tricky. When it is in the bowl over a pan of just simmering water, don't stir it or it may well seize and go lumpy - leave it for 10 minutes and even though it won't look melted it will be fine.

Donal's jerk chicken with mango salsa

This really comes into its own when cooked over hot coals, ensuring not only a hit of heat but also the essential smoky element that really good jerk chicken is all about. If you're feeling fancy, place the mango over the hot coals of a barbecue until you have deep char marks all over, before prepping the salsa.

Donal Skehan's rice crispy pretzel squares

Birthdays and special occasions would not be the same without a sweet treat like these being passed around. A simple but ever popular recipe that can be adapted with toppings of your choice. The pretzels add a salty crunch here and are a welcome addition!

Donal Skehan's polpette bucatini

Donal's Irish farmhouse vegetable soup

This version is as true to the vegetable soup I grew up with, even though it sometimes came from a carton! It's a real bowl of comfort, particularly if you choose to add the seriously good rosemary croutons - they keep well in an airtight container and are also lovely added to a salad for flavour and crunch.

Donal Skehan's beef hot pot with dumplings

Serious levels of warmth and comfort will be found bubbling beneath the lid of this winter warmer. The stew itself is best made in advance and the dumplings added before you are ready to serve. Use the best-quality ingredients you can for this dish to really make it sing.

Donal Skehan's Swedish cinnamon buns

If you want to do an overnight dough, cover and chill once they are in the baking tin. The next morning remove from the fridge and allow to sit in a warm place for an hour until puffy before baking. If you do have any left over you can wrap in foil and then warm through the next day.

Donal Skehan's Kung Pao Chicken

Kung pao chicken, a classic Szechuan dish, relies on the numbing heat of Sichuan peppercorns, so they are certainly worth tracking down for this recipe. The aubergine is not traditionally used but works well with the tender chicken.